the victims, actually only did up the big one this batch...
filleted and left skin on, also i cut each fillet into 5 pieces.
the plan is to smoke over maple using Todds Amazen smoker. i have brined the fish for 2 days using my traditional brine. and then a fresh water soak for 6 hours. let set til the pellicle formed. i used brown sugar like i usually do on 1 fillet...
on the other i used maple syrup from last springs harvest. kinda crappy pic...
side by side on a sheet pan...
i got 2 bags more in the freezer so i got some more to play with. thks for cking my pics!
filleted and left skin on, also i cut each fillet into 5 pieces.
the plan is to smoke over maple using Todds Amazen smoker. i have brined the fish for 2 days using my traditional brine. and then a fresh water soak for 6 hours. let set til the pellicle formed. i used brown sugar like i usually do on 1 fillet...
on the other i used maple syrup from last springs harvest. kinda crappy pic...
side by side on a sheet pan...
i got 2 bags more in the freezer so i got some more to play with. thks for cking my pics!
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